Panzanella Salad Recipe

Stale bread: Cubed bread that has been left out to dry, perfect for soaking up the dressing without becoming too soggy.

Cherry tomatoes: Small, sweet tomatoes that add a burst of juiciness and color to the salad.

Cucumber: Crisp and refreshing, diced cucumber adds a cool crunch to the mix.

Red onion: Thinly sliced for a sharp, pungent flavor that balances the sweetness of the tomatoes.

Basil: Freshly chopped leaves that provide a fragrant, herbal aroma and taste.

Extra virgin olive oil: A high-quality oil that forms the base of the dressing, adding richness and depth.

Red wine vinegar: A tangy vinegar that complements the olive oil and enhances the overall flavor.

Salt: To taste, it brings out the natural flavors of the ingredients.

Pepper: To taste, it adds a hint of spice and warmth.

When preparing the bread for this Panzanella salad, ensure it is truly stale but not rock hard. If your bread is too fresh, you can dry it out by placing the cubed bread in a preheated oven at 300°F for about 10 minutes, just until it becomes slightly crispy. This will help it absorb the olive oil and red wine vinegar without becoming too soggy.

• stale bread - Substitute with toasted baguette slices: Toasted baguette slices can provide a similar crunchy texture and absorb the dressing well.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a good alternative.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and can be used raw in salads, providing a comparable crunch.

• red onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle onion taste without overpowering the salad.

• fresh basil - Substitute with fresh mint: Fresh mint offers a refreshing and aromatic flavor that can complement the other ingredients well.

• extra virgin olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dressings.

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar provides a slightly sweeter and richer flavor, adding depth to the salad.

• salt - Substitute with sea salt: Sea salt can enhance the flavors similarly and is often preferred for its natural minerals.

• pepper - Substitute with white pepper: White pepper has a milder taste and can be used to add a subtle heat without altering the color of the salad.

• To store your Panzanella salad, transfer it to an airtight container. This will help maintain the freshness of the vegetables and prevent the bread from becoming overly soggy.

• Place the container in the refrigerator. The salad can be stored for up to 2 days, but it's best enjoyed within the first 24 hours to retain the optimal texture of the bread cubes and the crunchiness of the cucumber and red onion.

• If you anticipate leftovers, consider storing the bread cubes separately from the vegetables. This way, you can mix them together just before serving to maintain the bread's texture.

• To freeze, note that Panzanella salad is not ideal for freezing due to the high water content of the tomatoes and cucumbers, which can become mushy upon thawing. However, if you must freeze, do so without the bread cubes and fresh basil.

• For freezing, place the vegetable mixture in a freezer-safe container, leaving some space at the top for expansion. Seal tightly and label with the date. The mixture can be frozen for up to 1 month.

• When ready to use, thaw the vegetable mixture in the refrigerator overnight. Add fresh bread cubes and basil just before serving to ensure the best texture and flavor.

• Always taste and adjust the seasoning with salt and pepper after thawing, as freezing can sometimes dull the flavors.

• If you must reheat, do so gently. Preheat your oven to 350°F (175°C). Spread the Panzanella salad on a baking sheet and warm for about 5-7 minutes. This will slightly crisp up the bread cubes without making the vegetables mushy.
• Alternatively, use a skillet. Heat a non-stick skillet over medium heat. Add the Panzanella salad and stir occasionally for about 5 minutes until the bread is warmed through and slightly crispy.
• If you prefer a cold salad, simply let it come to room temperature. This will allow the flavors to meld again without compromising the texture of the vegetables.
• For a quick refresh, add a splash of olive oil and a bit more red wine vinegar before serving. This will revive the salad and enhance its flavors.

• Large mixing bowl: A spacious bowl to combine all the ingredients thoroughly.

• Cutting board: A sturdy surface for chopping the vegetables and bread.

• Chef's knife: A sharp knife for slicing the red onion, halving the cherry tomatoes, and dicing the cucumber.

• Measuring cups: Essential for accurately measuring the bread, tomatoes, and cucumber.

• Measuring spoons: Used to measure the olive oil and red wine vinegar precisely.

• Salad tongs: Useful for tossing the salad ingredients together evenly.

• Serving bowl: A presentable bowl to serve the finished panzanella salad.

• Small bowl: Handy for mixing the olive oil and red wine vinegar before drizzling.

• Whisk: Helps to blend the olive oil and red wine vinegar smoothly.

• Paper towels: Useful for drying the vegetables after washing them.

Use pre-cut vegetables: Save time by buying pre-cut cherry tomatoes, diced cucumber, and sliced red onion from the store.

Stale bread shortcut: If you don't have stale bread, quickly dry out fresh bread cubes in a low oven for 10 minutes.

Make ahead: Prepare the vegetables and bread cubes the night before and store them separately to save time on the day of serving.

Quick dressing: Mix the olive oil and red wine vinegar in a small jar ahead of time for a quick drizzle.